Recently the Weight Watchers web site featured an article about Christmas in other countries. I read about the United Kingdom first, as I like to keep up with what our dear friends Brian and Christine, who live in London, are eating and drinking. (Heaven forbid they should get ahead of me on the drinking!)
Among the traditional British Christmas dishes, such as turkey and brussels sprouts, was a mousse made with Bailey’s Irish Cream. Naturally, that’s the one that caught my eye. I went straight to the liquor cabinet and pulled out our bottle of Bailey’s to make it.
The recipe says that you can also make this with Tia Maria (a coffee liqueur that’s widely available in the UK). In the US you can substitute Kahlua.
Bailey’s Mousse
1/3 cup granulated sugar (In the UK, 60 g caster sugar)
1 T. water
3 eggs, separated
4 T. Bailey’s Irish Cream
3 T. whipping cream
1/2 heaping t. cocoa powder
Reserve 1 T. sugar. Please the remaining sugar and water into a small saucepan. Heat gently until the sugar dissolves, then boil rapidly for 1 minute until the mixture is syrupy but not caramelized.
Whisk the egg whites in a grease-free bowl until stiff, then slowly add the sugar syrup (it can be hot), beating well to thoroughly incorporate.
Put the 3 egg yolks, the remaining 1 T. sugar and the Bailey’s in a heatproof bowl. Position the bowl over a saucepan of simmering water, but do not let the bottom of the bowl touch the water. (A double boiler works well here.) Whisk this mixture until thick and frothy, about 5 minutes. Remove from heat and fold in the egg white mixture. Spoon into 6 glasses and chill.
Whip the whipping cream until it holds its shape. In the UK whipped cream is not sweetened, but I added 1 T. of powdered sugar as I whipped the cream. Top the desserts with the cream and sprinkle on a bit of cocoa powder.
Serves: 6
WW Points per serving: 3
This looks yummy; I’m thinking Christmas Eve, but I better try it out first.